Mongolian Beef

Instructions

For the beef

1. Chop green onions in 1 inch lengths with diagonal ends, separating the white from the green parts. Or, if you have someone at your table who does not care for large chopped onions, dice the whole green onion small.
2. Slice the flank steak against the grain in 1/4 inch thick, bite-sized strips.
3. Heat half the coconut oil over medium heat until it is hot but not smoking.
4. Cook the steak strips while stirring for 3-7 minutes. Remove from the pan with slotted spoon just before they reach your desired doneness. The steak will continue to cook once removed from the pan and set aside.
5. And white parts of green onions to the pan and sauté for 2 minutes. Add green ends to pan and sauté for a minute more. Remove from pan with slotted spoon and set aside with steak. Or, if diced, sauté white and green parts together for 3-4 minutes.

For the sauce

1. Peel the ginger and mince finely.
2. Melt coconut oil with toasted sesame oil in a pan on medium stove heat.
3. Add the red pepper flakes, garlic, and ginger to the pan and stir for 1 minute taking care not to allow the garlic to burn.
4. Add the beef broth and coconut aminos to the pan and bring to the simmer
5. Add honey to the simmering sauce and using a whisk, dissolving the honey into the sauce.
6. While the sauce simmers and reduces slightly, mix warm water and arrowroot in a cup. Add this to your sauce and stir continuously until sauce thickens.
7. Add onions and steak to the sauce and serve immediately.